Yellow Split Pea Soup

Rinse the cleaned dried yellow split peas under cold water and drain well. Set aside.

Heat water or stock in a large pot over medium-high heat and bring to a boil. Add the smoked ham hocks and ginger slices, then simmer for 15 minutes to develop the broth flavor.

Add the drained yellow split peas to the pot and stir well. Return to a simmer and cook for 30 minutes, stirring occasionally.

Add the small fresh hot pepper whole (do not pierce) to the pot for infusing heat without overwhelming the soup.

Continue simmering the soup for 40-45 minutes, stirring occasionally, until the split peas are very soft and begin to break down, creating a creamy base.

Remove the ham hocks from the pot and set aside to cool slightly. Once cooled enough to handle, remove any meat from the bones, shred it, and discard the bones and gristle.

Return the shredded ham meat to the pot and stir well. Remove the whole hot pepper if a milder soup is preferred, or leave it in for persistent heat.

Stir in the Trinidad rum, mixing it thoroughly throughout the soup. Taste and adjust seasonings as needed.

Add the chopped chadon beni (culantro) just before serving for fresh herbal notes. Stir gently and ladle into bowls while hot.